Sake is traditionally made in winter, and sake breweries in Japan are incredibly busy during this season. Sake lees, called sakekasu in Japanese, is a byproduct of the sake brewing process. We use the sakekasu for cooking such as soups and pickles. Sake lees is a versatile ingredient rich in nutrients such as amino acids, dietary fiber, and vitamins, so we think it's good for our health. kasujiru is a hearty soup that's perfect for cold days in Japan, and it's definitely one of my favorites in winter. It warms you up and makes you feel cozy.

So, let me introduce it with some pictures.

If you've ever made miso soup, you'll find this recipe easy to follow.

I personally prefer using pork, but you can use any kind of meat, vegetables, mushrooms, tofu or whatever you like. I enjoy making the soup because we can take varieties of vegetables and mushrooms easily.

First, chop all the ingredients and place them in a pot. Simmer them in a fish and seaweed broth until everything becomes tender.

The picture below shows sakekasu. It has a sake-like aroma and is known for its unique umami flavor, which is often used in traditional Japanese dishes.

Next, add some pieces of sakekasu to the pot.

Once it melts, I add some miso. I like to use equal parts miso and sakekasu because both are fermented food and they create a wonderful taste synergy.

And, you're done! Kasujiru is a warm and comforting dish, perfect for winter.

Sake lees is also used in skincare products due to its moisturizing and brightening properties. We don't waste anything from sake products.

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